Posts tagged with Sandwich

So, a few weeks ago, I shared a portobello mushroom sandwich recipe and it went over like gangbusters. Several folks told me the liked it and liked the idea of it.

Therefore, this week we’re back with a sort of dressed-down version of the sandwich. This one is pretty basic — mushrooms, focaccia, cheese, red peppers, arugula. There’s no chopping or mixing or anything else too complicated involved. All you have to do is marinate the mushrooms while you bustle around after work then pop everything under the broiler for a few minutes and call it dinner.
It’s both fast and tasty and hands’ off — perfect for a Monday.

Portobello Mushroom Supper Sandwich

2 large portobello mushrooms, stems removed

1/4 cup + 1 tablespoon prepared balsamic vinaigrette, divided

2 pieces focaccia bread, about 6-x-6-inches each

2 slices provolone cheese

2 jarred roasted red peppers, drained well

Handful arugula leaves

Marinate mushrooms at room temperature in 1/4 cup of vinaigrette for about 20 minutes.

Preheat broiler. Broil mushrooms about 3 inches from the broiling element 6 to 7 minutes per side, until lightly browned. Halve the focaccia horizontally and place the cheese on one side of the bread. Cut the broiled mushrooms into l-inch-thick slices diagonally and arrange them over the cheese. Place the peppers over the mushrooms and top with the arugula. If you like, sprinkle a little vinaigrette over the arugula. Close up the sandwiches and serve.

Grill mushrooms over hot coals (or cook in foil-lined broiler) several minutes on each side, basting them with the marinade as they cook. Assemble mushroom sandwiches with bread, mayonnaise, lettuce, parmesan and chives.

It’s that golden time of year for tennis fans — the white outfits and the lawns of Wimbledon are upon us. The famed tennis event is in its second week starting today and, thus, it seemed like a perfect time for a Wimbledon-based Meatless Monday. I mean, why not, right?

Thus, I offer to you this very “British summer” offering from the Whole Foods recipe catalog: Cucumber sandwiches with strawberries and watercress.

Strawberries and cream is the preferred dessert of Wimbledon, and cucumbers and watercress are often included in the tea time sandwich selection.

So, find the day’s Wimbledon recap on The Tennis Channel and enjoy some of the play with a meal inspired by those lush lawns.

Cucumber Sandwiches with Strawberries and Watercress

8 large strawberries

4 ounces (8 tablespoons) Neufchâtel, softened

1 tablespoon chopped mint

1 teaspoon lemon zest

1/2 seedless cucumber, thinly sliced

1 bunch watercress, long stems trimmed

8 slices whole wheat sandwich bread

Chop 4 of the strawberries and slice the remaining 4. In a large bowl, mash chopped strawberries with a fork. Add Neufchâtel, mint and zest and mix until well combined.

Spread strawberry mixture evenly between slices of bread. Arrange cucumbers, sliced berries and watercress over half of the slices. Top with remaining slices to form sandwiches, then cut in half and serve.

And Mondays are one of those days where it’s nice to come home and just have something satisfying. These sandwiches are a snap to make, don’t cost much and will probably hit the spot after freezing to death in the air-conditioning all day. If you come home slicked with sweat, well, it’s still pizza related.

And it’s dinner. Easy, cheesy, Meatless Monday dinner, to be exactly. The perfect way for you to cool your heels.

Focaccia Pizza Sandwiches

1/4 cup prepared marinara sauce

2 (4-inch) squares focaccia, halved horizontally

2 tablespoons sliced pitted black olives

1 ounce sliced meatless soy pepperoni (or none at all)

4 slices part-skim mozzarella cheese

6 small leaves basil

Preheat oven to 400 degrees.

Spread marinara sauce on one side of each of the 2 bottom pieces of focaccia. Top sauce with olives, pepperoni and cheese, then arrange, along with the focaccia tops, on a baking sheet.

Bake until cheese is just melted, pepperoni is warmed through and focaccia is crisp, 6 to 8 minutes. Transfer to plates, top bottom halves with basil, arrange focaccia on top and serve.